Asian food, its a dilemma for me. Its delicious but I don’t know how to cook it, and the take-out version never makes me feel very good. For some reason I never really learned enough about Asian food (maybe because its a huge continent over there and their culinary knowledge is far too much to digest in a few culinary school classes).
So I’ve stuck to the basics of Martha Stewart’s Peanut Sauce, and never branched out much beyond rice and soy sauce. Until last weekend at the farmer’s market. A girl handed me a sample of a “caramelized pork and butternut squash” potsticker that was simply amazing. I convinced her that my one-year-old needed his own sample and “helped” him eat that one too. So I quickly forked over the $11 for a dozen of these homemade little beauties and came home to saute us some veggies and brown rice.
Now the beauty of this girl’s potstickers…she was selling them frozen. That changes everything, the gears in my head are turning, knowing that for a dollar a bite I could go broke buying these things, if she sells them frozen, I can make a ton and freeze them myself! On a side note, let me save you 20 minutes at the grocery store, potsticker wrappers are not in the Asian food aisle, they are in the produce area by the herbs. A pack costs a couple bucks.
I will try to copy her pork and squash combination someday but this time I made them with what was in my fridge, left over rotisserie chicken and way too many apples from an apple tree in Willmar, MN.
This is not a recipe I have been perfecting for weeks, I just got lucky the first time. The sweet and the savory just melts in your mouth. I made 38 of these delicious little morsels for only a few dollars, lined a tray and put them in my freezer overnight. They can be cooked straight from the freezer so Asian night at our house just got a bit easier.
If you are thinking, homemade potstickers, who has time for that??….Double the recipe, spend a couple hours on Sunday afternoon and make 76 of them, that is about 15 servings and you will thank yourself next next Tuesday night when all you have to do is pop them in a pan, cook up some rice and the veggies in your fridge and have an Asian feast.
Recipe: Chicken Apple Potstickers
- 1 small onion, sliced (oil, salt and pepper)
- 1/2 apple, finely diced
- 3 cloves garlic, minced
- 2 c cooked chicken, finely chopped
- 1 t cilantro, chopped (optional)
- 1t brown sugar
- 1T+1t soy sauce
- 1t rice vinegar
- 1t seasame oil
- 1t molasses
- 1t honey
- 1 12oz package, about 38 potsticker wrappers
- brown rice, soy sauce and sauteed vegetables (broccoli, bell pepper, celery, onion, pea pods, shredded carrot) for serving
- Caramelize your onion. In a large fry pan, heat 1t olive oil over low heat, add onion and a pinch of salt and pepper and cook stirring occasionally until golden brown in color, about 45 minutes. Add a splash of water if it gets too dry. Meanwhile prep your other ingredients, they do not need to be carefully watched.
- When onion is golden, add apple and cook 10 more minutes until apple is softened.
- Add all other ingredients except potsticker wrappers and stir until well combined. Take off heat, this can be done in advance and stored in the fridge for a day or two.
- Assembly line style, lay out 6 or so potsticker wrappers, place about 1t of the filling in the middle, dab water around the edge with your finger and fold over into a half circle. Press tightly with fingers to seal.
- Place potstickers on a tray lined with parchment paper and freeze overnight for later use, transfer to an air tight container. Or cook immediately, method is the same.
- When ready to cook, heat 1t olive oil in a nonstick pan over medium heat, set frozen potstickers in oil and fry until golden brown on both sides. Add 2/3 cup water, cover and simmer until no water remains. Loose from pan with spatula.
- Serve potstickers with brown rice, soy sauce and sauteed vegetables.
Preparation time: 45 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 7-8
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